2. Apply mustard to the outside of Pork Butt. Then liberally coat all sides with BBQ rub.

3. Prepare smoker for indirect smoking at 275⁰ with a light smoke. Use any wood you like, a mixture of Hickory and Cherry works well with this recipe.

4. Place Pork Butt on center of cooking rack and close the lid.

5. Combine vinegar and water in a spray bottle and spritz pork butt every hour during smoking process.

6. After 4 hours – or when desired color on the outside of the pork butt is reached –

remove from smoker.

7. Spay pork butt really well with vinegar mixture and apply more BBQ Seasoning and then wrap in 2-3 layers of aluminum foil.

8. Continue to cook Pork Butt until you reach an internal temperature of 198⁰

9. Unwrap Pork Butt and transfer to wire rack. Brush the outside of the Pork Butt with ½ the glaze mixture and return to smoker for 15 minutes.

10. Rest Pork Butt for 20 minutes in a dry cooler (you can hold pork butt for up to 4 hours in dry cooler before serving).

11. After resting, pull the pork butt to make pulled pork.

12. Serve immediately and serve with remaining glaze.

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